This year to celebrate the line now being 100% vegan, Aveda is partnering up with Veganuary to encourage people to take steps towards a vegan lifestyle.
While I am not completely vegan, I am mostly vegetarian and also am sensitive to dairy. A lot of the time it’s just easier for me to find recipes that are completely vegan when I’m cooking and baking, rather than trying to figure out how to do substitutions. So in honor of Veganuary, here are some of my favorite recipes:
This one is nothing fancy, but it’s one of my favorites for just something quick, easy and delicious! It’s not completely homemade like the other dishes, but it’s great when you just want something easy. It kind of reminds me of the vegan equivalent to Hamburger Helper! 😂
How to make it:
Take Daiya brand boxed Mac and cheese and follow the instructions provided on the box.
In a separate pot, prepare Amy’s brand canned chili. (I usually add more chili powder, onions, jalapeños and tomatoes).
combine chili to fully prepared Mac and cheese. And there you have it, yummy chili Mac!
Daiya Mac and Cheese: https://daiyafoods.com/our-foods/cheezy-mac/deluxe-cheddar-style/
Amy’s Chili: https://www.amys.com/our-foods/organic-medium-chili
Swedish meatballs is one of my favorite dishes from my childhood, and I’m glad that being vegetarian doesn’t mean I have to miss out on it. This recipe has a similar take to the IKEA version of the dish.
The egg noodles are a vegan/gluten free brand we usually get at Sprouts. The recipe I use for the gravy also has a recipe for homemade “meatballs”. However, I am not that ambitious. I usually use Gardein brand meatballs: https://www.gardein.com/beefless-and-porkless/classics/meatless-meatballs
Here is the recipe for the gravy (and meatballs if you wish to do that as well): https://www.rabbitandwolves.com/vegan-swedish-meatballs/
This one is definitely a bit more tedious, but it’s very delicious and fulfilling! And an added perk is that you can freeze the wontons and use them later.
Here’s the full recipe: https://www.cilantroandcitronella.com/vegan-wonton-soup/
Veggie Pot Pie:
I look forward to making this veggie pot pie every year when we get that first cold front in the fall. It’s so good, I could probably eat it once a week! I tweak the filling recipe that‘s listed below by adding smoked paprika and chef’s shake seasoning all to taste. I’ll also change up the veggies listed and use whatever seems good that we have in the fridge. It’s a great way to clean out the crisper! And sometimes I’ll make extra filling and we’ll have it as a stew later in the week. The filling recipe: https://www.allrecipes.com/recipe/16765/veggie-pot-pie/
Coconut Cream Pie:
I hadn’t had coconut cream pie since I had develop a sensitivity to dairy a while back, and boy did I miss it! I was happy to find this recipe recently and really liked it. However, because of an almond allergy, I just used the same crust recipe listed for the pot pie above. I also just used Redi Whip’s dairy free coconut whipped cream. It’s so good and really goes well with the coconut in the pie!
The pie recipe: https://minimalistbaker.com/coconut-cream-pie-vegan-gf/?utm_source=Minimalist+Baker&utm_campaign=646c42d03f-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_0e438fa000-646c42d03f-135235321&epik=dj0yJnU9bXktQnZyRjFDeE5TOTBhX1d4S2d3LWV1THN5THhNMDMmcD0wJm49d3pJbXRyX0xCME1TVTZ1UUFyR050dyZ0PUFBQUFBR0FMWXc0
Well, there you have it! I hope you enjoyed checking out these recipes and feel inspired to try some yourself!